Forget the days of perfectly round looking pizza's. I no longer make them fit a pizza pan, and most times they come out in the oddest shapes, but they are really awesome cooked on my pizza stone. My home made pizza's were always pretty good, but once I learned how to use my stone to it's fullest potential it made them so much better. This one I made with chorizo sausage, onion, and red pepper which I sauteed in olive oil before topping the pizza with it.
Pizza dough made with 70% White Whole Wheat, 30% bread flour, water, salt, olive oil, and yeast.
I used home made spaghetti sauce I made a few days earlier, and a mix of 3 different cheeses. It was another really great pizza! (Tim - it had red sauce, mushrooms, and onions so you wouldn't have liked it)
I am finding that when your breads and pizza's are good enough, it really effects your desire to actually eat out and enjoy it. It's really hard not to think, "Wow! I think my bread, roll, or pizza dough is actually better than this!" That is a really strange feeling....